Trader Joe's Sourdough Sliced Bread

Sea salt is a minimally processed source of sodium and trace minerals. It enhances flavor and helps with dough structure. Unlike refined salt, it retains some beneficial minerals.

Ascorbic acid is used as a dough conditioner to improve the bread's volume and texture. It is a form of vitamin C, which is an essential nutrient. It helps strengthen the dough and improve shelf life.

Water is a basic ingredient used to hydrate the dough. It is essential for the dough formation and fermentation process. It does not provide any nutritional value but is necessary for the product's texture.

Wheat gluten is added to improve the elasticity and texture of the bread. It is a protein that helps the dough rise and maintain its shape. It is beneficial for bread structure but may cause issues for those with gluten sensitivity.

Unbleached wheat flour is less processed than bleached flour, retaining more natural nutrients. It is used as a base ingredient in bread making. However, it still lacks the fiber and nutrients of whole grain flour.

Enzymes are used to enhance the dough's fermentation and improve texture. They are naturally occurring proteins that aid in breaking down starches. They are generally considered safe and beneficial for bread quality.

Cultured wheat flour is used as a natural preservative to extend shelf life. It is treated with bacterial cultures to inhibit mold growth. It is a safer alternative to chemical preservatives.

Baker's/nutritional yeast in standard use — benign.

Microcrystalline cellulose is used as a texturizer and anti-caking agent. It is derived from plant fibers and is generally recognized as safe. It does not provide nutritional benefits but improves product consistency.

Cornstarch is used as a thickening agent and to improve texture. It is a refined carbohydrate that provides no significant nutrients. It is commonly used in small amounts in baking.

Processed additive flagged under Scout's ingredient doctrine.